Historically, most wines contained less than 14 percent alcohol - either because there wasn't enough sugar in the juice to attain a higher alcohol level, or because the yeasts died off when the alcohol reached 14 percent, halting the fermentation.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 3132 | 2012-04-23 07:05:13 | 58.49 | 92% |
| 3128 | 2012-04-23 06:58:03 | 57.40 | 93% |
| 2403 | 2012-04-16 04:38:32 | 57.14 | 93% |
| 1628 | 2012-04-06 18:03:26 | 41.25 | 86% |
| 920 | 2012-03-29 19:23:08 | 48.27 | 95% |